This is one of the chicken-broth based soups I made to recover from my cold. Saute 2 oz thick-cut bacon, cut into matchsticks, in a large stock pot with some olive oil. When browned, remove bacon and set aside. Add 1 onion, 4 celery stalks, and 2 peeled carrots (each of them chopped) and 5-6 minced garlic cloves. When wilted, add 2 cups dried split yellow peas (rinsed and drained), 6 cups chicken
stock, 1 tsp turmeric, a few sprigs thyme (leaves only), and 2 bay leaves. Bring to a boil, then let simmer until tender (about 1 hour). If desired, use an immersion blender to purée half of the soup. Return cooked bacon to the pot, saving some for garnish. This recipe is loosely based on “Yellow Split Pea Soup” by M.S. Milliken & S. Feniger: http://www.foodnetwork.com/recipes/yellow-split-pea-soup-recipe.html, with substantial modifications (thick-cut bacon instead of ham hock, addition of thyme and bay leaves, no pureeing). (Sept. 2013)
Cooking Adventures 